Can I make this bread pudding ahead of time?
Yes, you can assemble the pudding mixture and refrigerate it overnight before baking. Let it come to room temperature for about 30 minutes before baking as directed.
DESSERT
Dominican Coconut and Guava Bread Pudding with Rum Sauce
This delightful Dominican bread pudding combines the tropical flavors of coconut and guava with a rich, custardy texture. Topped with a warm rum sauce, it's a comforting dessert perfect for any occasion.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 350°F/175°C. Lightly grease a 9x13 inch baking dish.
02
In a large bowl, combine the cubed stale bread and diced guava paste. In a separate bowl, whisk together the coconut milk, granulated sugar, eggs, vanilla extract, ground cinnamon, and salt until well combined.
03
Pour the coconut milk mixture over the bread and guava in the large bowl. Gently press the bread down to ensure all pieces are soaked. Let it sit for 10 minutes to allow the bread to absorb the liquid.
04
Transfer the bread pudding mixture into the prepared baking dish. Bake for 45-50 minutes at 350°F/175°C, or until the pudding is set and golden brown on top.
05
While the pudding bakes, prepare the rum sauce. In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Stir in 1/2 cup brown sugar until dissolved.
06
Remove the saucepan from the heat and carefully stir in 1/4 cup dark rum. Be cautious as the rum may briefly flare up. Whisk until smooth.
07
Once the bread pudding is out of the oven, let it cool for 10 minutes before serving. Drizzle generous amounts of the warm rum sauce over individual servings.
About This Recipe
This delightful Dominican bread pudding combines the tropical flavors of coconut and guava with a rich, custardy texture. Topped with a warm rum sauce, it's a comforting dessert perfect for any occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra tropical touch, sprinkle some toasted shredded coconut over the pudding before serving. If your bread is very dry, you might need to let it soak for an additional 5-10 minutes.
Easy Substitutions
You can substitute brioche or challah for regular stale bread. For a non-alcoholic version of the sauce, replace rum with 1/4 cup apple juice or pineapple juice and add 1/2 teaspoon rum extract.
Storage & Reheating
Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or oven until warm.
Serving Suggestions
Serve warm with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a sprinkle of toasted coconut flakes. It also pairs wonderfully with a strong Dominican coffee.
Common Mistakes
1. Using fresh bread: This leads to a soggy pudding. Always use stale or lightly toasted bread. 2. Overbaking: Baking too long can make the pudding dry. Look for a golden-brown top and a set center. 3. Not dissolving sugar in sauce: Ensure the brown sugar fully dissolves in the butter for a smooth rum sauce. 4. Adding rum to a hot pan on the stove: Always remove the saucepan from heat before adding rum to prevent potential flare-ups.
Frequently Asked Questions
What kind of bread is best for bread pudding?
Stale white bread, challah, brioche, or even croissants work well. The key is for the bread to be firm enough to absorb the custard without disintegrating.
Can I use fresh guava instead of guava paste?
While fresh guava is delicious, guava paste provides a more concentrated flavor and a thicker texture that holds up better in the pudding.
How do I know when the bread pudding is done?
The pudding is done when the top is golden brown and a knife inserted into the center comes out mostly clean.
MORE TO KNOW
The key to a great bread pudding is using stale bread; fresh bread will result in a mushy texture. If you don't have stale bread, you can lightly toast fresh bread cubes in the oven at 300°F/150°C for 10-15 minutes until dried out. The guava paste will soften and melt slightly into the pudding, creating pockets of sweet, tangy flavor that perfectly complement the creamy coconut base.
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